Abd El-Kader, M., Yousef, N., El-Dessouky, S. (2007). SOLAR DRYING OF EGYPTIAN LIME FRUITS FOR DOMESTIC USAGE. Journal of Food and Dairy Sciences, 32(7), 5369-5378. doi: 10.21608/jfds.2007.204321
Manal H. Abd El-Kader; Nahed S. Yousef; Soad M. El-Dessouky. "SOLAR DRYING OF EGYPTIAN LIME FRUITS FOR DOMESTIC USAGE". Journal of Food and Dairy Sciences, 32, 7, 2007, 5369-5378. doi: 10.21608/jfds.2007.204321
Abd El-Kader, M., Yousef, N., El-Dessouky, S. (2007). 'SOLAR DRYING OF EGYPTIAN LIME FRUITS FOR DOMESTIC USAGE', Journal of Food and Dairy Sciences, 32(7), pp. 5369-5378. doi: 10.21608/jfds.2007.204321
Abd El-Kader, M., Yousef, N., El-Dessouky, S. SOLAR DRYING OF EGYPTIAN LIME FRUITS FOR DOMESTIC USAGE. Journal of Food and Dairy Sciences, 2007; 32(7): 5369-5378. doi: 10.21608/jfds.2007.204321
SOLAR DRYING OF EGYPTIAN LIME FRUITS FOR DOMESTIC USAGE
1Bread & Pastries Res. Dept., Food Technology Research Institute, Agric. Res. Center, Egypt.
2Food science and Technology Dept., Faculty of Home Economics, Al-Azhar University, Tanta, Egypt.
Abstract
Egyptian lime fruits (Citrus aurantifolia) were dried during the high production season, i.e. September of 2006 using a simple solar dryer. The dried lime fruits were incorporated in making lime juice and in baking cakes. The physico-chemical and organoleptic evaluation of the products were studied. Peeled and lobed lime fruit (PL) was used as control-1. The PL was treated by blanching for 2-3 min. in 25 % sucrose solution (PLS) and also, by blanching for 2-3 min. in 25% sucrose + 0.06 % sodium meta-bisulphite (PLSS). In addition, whole seedless lime puree (WP) was used as control-2. The WP was treated by adding 25% sucrose (WPS) and in addition by adding 25% table sugar + 0.06% sodium meta-bisulphite (WPSS). The WPS and WPSS treatments were heated for 2-3 min. at 80°C. The organoleptic evaluation of lime juices prepared from the different dried lime fruit products gave high quality score except for WP samples. Also, addition of dried lime puree (WP, WPS and WPSS) in baking the cakes at levels of 5, 7 and 10% resulted in the improvement in both the physical measures of the baking quality of cake and in the overall acceptability score of organoleptic parameters. The study shows the positive possibility of drying the Egyptian lime fruits using the solar drying technique during the high season for making juice and baking cake throughout the year. The dried lime purée might be used as the common apricot purée.
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